Plantain Gnocchi and Oxtail

M.I.C. Food plantain gnocchi and oxtail.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food® and FOH.



  • 2 ea. Whole MIC Food® plantain, cooked and mashed
  • 1 ea. Egg
  • 1 cup Flour
  • Pinch of salt


  1. Combine ingredients with ½ cup flour and add slightly until dry. Don’t over work.
  2. Roll out into cylinders pushing your fingers outward to extend evenly. Cut to desired size gnocchi.
  3. Freeze and saute frozen in oil and butter until browned. 



  •  ½ ea. Onion, diced
  • 1 tbs. Cumin
  • 1 tbs. Paprika
  • 1 pinch Cinnamon
  • 1 pinch Allspice
  • 2 tbs. Tumeric
  • 1 pinch Clove
  • 1 can Coconut milk
  • 2 cups Beef stock
  • tt. Salt
  • tt. Pepper


  1. Sear ox tail and remove. Saute onion and spices.
  2. Deglaze with beef stock and coconut milk.
  3. Place ox tail back in liquid and cook until tender.
  4. Finish in the oven at 350 F.
  5. Garnish with herbs, specifically cilantro.